Caesar Salad

By BlueSchmoo

If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.

Ingredients

• CROUTONS
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic paste from 1 medium clove
• 1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups)
• 1/4 cup water
• 1/4 teaspoon table salt
• 2 tablespoons finely grated Parmesan cheese
• SALAD
• 3/4 teaspoon garlic paste from 1 large clove
• 2 - 3 tablespoons juice from 1 to 2 lemons
• 1/2 teaspoon Worcestershire sauce
• 6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon)
• 2 large egg yolks (see note)
• 5 tablespoons canola oil
• 5 teaspoons extra virgin olive oil
• 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
• Ground black pepper
• 2 - 3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
• ________________________
• SERVES 2-3
• CROUTONS
• 2 1/2 tablespoons extra virgin olive oil
• 1/4 teaspoon garlic paste from 1 medium clove (see note)
• 1/4 - 1/2 loaf ciabatta, cut into 3/4-inch cubes (about 2 1/2 cups)
• 2 Tbsp water
• 1/8 teaspoon table salt
• 1 tablespoon finely grated Parmesan cheese
• SALAD
• 1/4 + 1/8 teaspoon garlic paste from 1 large clove
• 1-2 tablespoons juice from 1 lemon
• 1/4 teaspoon Worcestershire sauce
• 2-3 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 1/2 tsp)
• 1 large egg yolk
• 2 1/2 tablespoons canola oil
• 2 1/2 teaspoons extra virgin olive oil
• 3/4 ounce finely grated Parmesan cheese (about 6 Tbsp)
• Ground black pepper
• 1-2 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (4 to 5 lightly pressed cups)

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.

2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.

3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.

4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.

5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.